Roasted Chicken


  1. 4 chicken tighs with skin and bones
  2. 2 handfuls veggies/ person. Use what you have. Options: potato, cauliflower, green bean, onion, carrot, asparagus. Avoid mushroom, broccoli, cucumber
  3. Olive oil
  4. Salt and pepper


  1. Preheat oven in 250C

  2. Line with baking sheet for easy washing

  3. Cut the veggies in large bite sizes. Add olive oil, salt and pepper generously so everything is evenly coated. Spread on baking sheet

  4. Tap dry the chicken with paper towel to get the crispy skin. Season with salt and pepper on both sides, plus underneath the skin. So ideally you want to put chicken on top of the veggies, skin side down, pat dry, then season. Flip it, lift up the skin, pat dry then season. Put down the skin back, pat dry, them season again

  5. Bake in 250C for 30mins. Done

  6. F

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